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Author Notes:I thought that coffee would be a nice addition to mole since it pairs well with chocolate and nuts. In the end, this was very tasty. About halfway through I thought it was too thin and added chickpeas, which improved the flavor. We used it to make enchiladas stuffed with chicken, cheese, and greens, but mole has infinite uses. The peach jam was something we threw in because it needed some sweetness, but you could also use a smaller amount of agave nectar or sugar. You can adjust the amount of broth to make the mole a bit thinner if you like, and you can substitute dried oregano if you don't have fresh oregano around. We used a small amount of cilantro only because that's all we had left in our refrigerator, but by all means feel free to add more! If you don't usually bake your enchiladas you can of course serve them right after rolling them up, but I like the texture change that tortillas undergo with baking. —clintonhillbilly

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Serves 4

4
dried pasilla chiles

2-3
dried chiles japones

2
dried anaheim chiles

1
cup brewed coffee

2
cups vegetable broth

3
tablespoons sesame seeds

2
tablespoons tahini

1 1/2
cups cooked chickpeas

1
small onion, chopped

3
cloves garlic, chopped

2
teaspoons cumin

1
teaspoon cinnamon

1
tablespoon smoked paprika

1/4
teaspoon cloves

1/2
circular block Mexican chocolate (we used Ibarra)

2
tablespoons apple cider vinegar

1 tsp
black pepper

1
teaspoon salt

1
tablespoon chopped cilantro

2
tablespoons fresh oregano

1
tablespoon lime juice

7
corn tortillas

3
tablespoons olive oil

1/2
cup walnuts

1/4
cup raisins

1/3
cup peach jam

Heat 3 cups of water in a saucepan.

Toast chiles, walnuts, and sesame seeds, and one tortilla (ripped up into pieces) in a dry skillet until just fragrant. Put chiles in boiling water, add raisins, and set aside.

Heat olive oil in a large sauce pan and sautee onions and garlic until soft.

Remove stems from chiles and roughly chop, removing about half of the seeds as you go. Add chiles and all remaining ingredients to pan, bring to a boil, and simmer for about an hour.

Blend in the pan with an immersion blender, or remove to a blender. Strain through mesh to smooth out the sauce and remove bits of chile skin.

Heat remaining tortillas in batches in a skillet with a little oil until softened. Submerge each tortilla in mole and remove. Fill with stuffing of your choice and roll up, and place in an oiled lasagna pan. Leave a little room between enchiladas so they don't stick together.

Bake at 375 for 20 minutes. Remove from oven, and pour the rest of the mole over the enchiladas to serve.